Prawn & Cucumber Salad

21 Aug

A lovely, fresh tasting, Asian inspired salad of prawns, crisp cucumbers with a hot, sweet and sour peanut dressing. Add rice noodles to make this a substantial meal. It is quick and easy to make and it tastes divine, perfect for a hot summers day.

Serves 2 prep 20 minutes
handful cooked prawns, peeled
1/2 – 1 cucumber (depending on how big they are)
fresh mint and or coriander leaves
fresh garlic chive flower buds (optional)
handful roasted unsalted peanuts, roughly crushed
2 portions of thin rice noodles
1 clove garlic, finely crushed
1 fresh red chilli, thinly sliced
1 fresh green chilli, thinly sliced
4-6 tbsp hot water
2-3 tsp sugar (palm sugar if you can get it)
2 tbsp fish sauce
3 tbsp lime juice
1 tbsp light soy sauce
Mix the sugar with the hot water and stir to dissolve. Add the garlic, chilli, fish sauce and lime juice and set aside to infuse. Meanwhile soak the noodles as directed on the packet (i find that they all behave a little differently some are best soaked for a few minutes in hot water while others need longer in cold water so it is best to follow the recommendations for the type you’ve got). Peel the cucumber, only if the skin is tough, otherwise slice the cucumber in half lengthwise and then into quarter lengths, remove the seeds and chop into bite sized pieces.
Lay the noodles in a large wide serving bowl, sprinkle with a few tablespoons of the dressing and toss to coat well. Decorate the noodles with the remaining fresh ingredients, toss gently, sprinkle with more dressing and scatter with the crushed peanuts before serving.


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